Why can i smell things that are spicy, but i can’t smell other of what i call pseudo-tastes like astringent (dry or tannins) or cool (mint) or metallic? Are all these pseudo-tastes i’m grouping together just not actually related or not processed in similar ways?
Not a scientist, but, interested in these things.
I would say it’s because spicy foods have highly volatile aroma compounds. Tannin and acids aren’t as volatile. Any aroma we perceive is the result of volatile molecules, solubalized in our mucus, binding to receptor sites in our olfactory epithelium - in other words, olfaction is a chemical sense. The tannic mouthfeel of a dry red wine is (if I’m not mistaken) a result of nonvolatile acids acting mechanically on the tongue, so olfaction, a chemical sense, doesn’t come into play in that mechanical sensation of acidity. Also consider that the tannins in a red wine are in a liquid solution. Fine, dry citric acid powder will irritate the nose if you breathe in the particles, just like fine dry cayenne pepper will.
Not sure what you mean with cooling. Something like camphor is highly volatile, and gives a cooling aromatic sensation. Think eucalyptus, fisherman’s friend, vick’s vapo rub, things like that. Do those smell cooling to you?
Metals don’t have volatile aromatic compounds in them at low temperatures, but, they definitely smell like something when they’re red hot. Again, the idea here is that metals are heavy and nonvolatile, so they’re invisible to our noses at room temperature, unlike say, a freshly sliced jalapeno pepper. Out of curiosity, what tastes metallic to you?
Thanks for the answer. What tastes metallic to me is metal. Sometimes cutlery or metal mixing bowls.